WSG News Blog

Manila Clams with Koji and Smoked Pork Belly Recipe

July 28, 2023

By Katalin Plummer, WSG Graduate Science Communications Fellow

This week on our Discover West Coast Seafood series, we have a recipe for you that is sure to entice a seafood skeptic. San Diego-based executive chef Andrew Bachelier developed this rich, Japanese-inspired dish featuring Manila clams and mouthwatering smoked pork belly. You can find this recipe and many more online at PlateOnline, or follow Chef Bachelier on Instagram.

For more sustainable seafood recipes and information, follow along with our Discover West Coast Seafood series!

Serves 1


  • Oil, as needed
  • 10–12 Manila clams
  • 1 tsp diced shallot
  • 1 tsp sliced garlic
  • 1 tsp charred poblano pepper
  • Splash of white sake
  • 6 oz. green tomato dashi
  • 1 tbsp kosho butter
  • 1 tbsp koji paste
  • 5–7 chunks smoked pork belly (2–3 oz)
  • Microcilantro for garnish
  • Finishing oil (such as chili oil)
  • Lime juice to taste
  • 2 slices grilled bread
  • Salt to taste


  1. Heat oil in skillet until hot, then toss in clams. You want to avoid the pan from flaring up.
  2. Add shallots, garlic, and poblano. Season with salt and let cook for a couple of minutes.
  3. Deglaze pan with a splash of white sake and add dashi, kosho butter, and koji paste. Season with lime juice and more salt if needed. Transfer to a serving bowl.
  4. Render and crisp up smoked pork belly.
  5. Garnish clams with pork belly, microcilantro, and finishing oil. Serve with grilled bread.


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